These gluten free crumble bars are crisp, earthy, and nutty, with juicy, tangy plum and ginger compote. A blend of buckwheat flour, oats, and pecans coat a lightly spiced fruit filling that has ground white pepper and cinnamon.
Preheat oven to 375 degrees F. Line a 9 inch baking pan with parchment paper.
Dice plums into small chunks and put in a large bowl. Add remaining filling ingredients and mix well. Let sit while you make crumble.
Melt coconut oil or butter and set aside.
In a large mixing bowl, add all ingredients and mix well. Drizzle in melted coconut oil or butter. Mix. Leave the lumps, as they bake up into crunchy and tasty bits!
Then spread half of that mixture into baking dish. Press into bottom.
Then pour over the filling and spread evenly.
Top with the rest of crumble mixture.
Bake for 30-35 minutes.
Cool completely before cutting and serving. These need time to cool!
To make this with all purpose flour, simply swap out the buckwheat flour for AP flour or any flour of your choosing.
This crumble can be made with coconut oil or butter.
Pecans can be left out, or you can swap out another chopped nut of your choosing.